Roasted Roma Tomato Basil Pasta Sauce
Oven-roasted plum tomatoes blended with garlic, olive oil, and fresh basil.
In a nutshell: This authentic italian roasted roma tomato basil pasta sauce comes together in just 55 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Rich homemade Italian pasta sauce made by oven-roasting fresh Roma tomatoes, sweet garlic cloves, and blending with olive oil and fresh basil.
Key Equipment
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Chef's Pro-Tips
- Salt the Water Like the Sea: Generously salt the boiling water (about 1-2 tablespoons per gallon). This is your only opportunity to season the pasta dough from the inside out.
- Reserve Starchy Pasta Water: Scoop out half a cup of cooking water before draining. The emulsified starches combine with sauce and cheese to create a glossy, clingy glaze.
Ingredients
8
servings
-
3 lbs fresh Roma tomatoes, halved
-
8 cloves garlic, peeled
-
3 tbsp extra virgin olive oil
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½ cup fresh basil leaves
-
1 tsp sea salt
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Step-by-Step Instructions
Roast Tomatoes & Garlic
Toss halved Roma tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F (200°C) for 40 minutes until charred and tender.
Blend & Season
Transfer roasted tomatoes and garlic juices to blender. Add fresh basil leaves and pulse until desired sauce texture.
Serve or Store
Toss immediately with warm pasta or store in glass jars in fridge for 1 week.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
Fresh Romas roast up sweetest, but a 28 oz can of whole peeled tomatoes works in a pinch. Drain off some liquid first since canned tomatoes are wetter.
The recipe stores it in glass jars in the fridge for 1 week. It also freezes beautifully for up to 3 months.
Roasting at 400°F for 40 minutes chars and caramelizes the tomatoes and garlic, giving the sauce a deep, sweet complexity that simmering alone cannot match.
Yes. Cool completely, freeze in portions, and thaw overnight in the fridge. Stir in the fresh basil after reheating for the brightest flavor.
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